Maria Jose Beriain

Professor of Food Science

Universidad de Navarra

Spain

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About

Maria Jose Beriain is a Professor of Food Science at Universidad Pública de Navarra, Spain. Her research focuses on food valorization and sustainability, with recent publications examining the protective effects of tomato by-products, the environmental impacts of food production, and innovative uses of agricultural residues. Professor Beriain is dedicated to advancing the field of food science through her contributions to understanding the functional properties of food ingredients and their implications for health and the environment.

Articles (20)

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Collaborators (11)

Débora Villaño Valencia

Profesor Ayudante Doctor

Universidad de Navarra

SPAIN

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Ainara Lopez-Maestresalas

Profesora Contratada Doctora Interina

Universidad de Navarra

SPAIN

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Francisco C Ibañez

Universidad de Navarra

SPAIN

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Maite M. Aldaya

SPAIN

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J.A. Mendizabal

SPAIN

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Sandra Horvitz

Universidad Pública de Navarra (UPNA)

SPAIN

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José Carlos Urroz

Universidad Pública de Navarra (UPNA)

SPAIN

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Iñigo Arozarena

Public University of Navarre

SPAIN

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Carmen Jarén

Full Professor of Engines, Tractors and Agricultural Machinery

Universidad de Navarra

SPAIN

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Miguel Beruete

SPAIN

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Silvia Arazuri

Profesora Titular de Universidad

Universidad de Navarra

SPAIN

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Maria Jose Beriain

Research Interests

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Articles (20)

Protective Effect of Tomato By-Product in Refined Sunflower Oil with Different Lipid Profiles

Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?

Carbon and Water Footprint Assessment of a Pea Snack

Impact of a Dual Treatment on Resistant Starch Level and Techno‐Functional Properties of Pea and Faba Bean Flours

Carbon and water footprints of the revalorisation of glucosinolates from broccoli by-products: Case study from Spain

Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds

Extra‐virgin olive oil enriched with lycopene: From industrial tomato by‐products to consumer

Identifying the Potential of Old and Rustic Pig Breeds: Basque Black Pied for Crafting High-Quality Cured Food Products

High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: A concept proof

Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage

High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties

Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses

Stabilization and valorization of tomato byproduct: A case study for the bakery industry

Classification of Beef <i>longissimus thoracis</i> Muscle Tenderness Using Hyperspectral Imaging and Chemometrics

Comparison of High Hydrostatic Pressure Processed Plus Sous-Vide Cooked Meat-Based, Plant-Based and Hybrid Patties According to Fat Replacement

Tenderness of PGI “Ternera de Navarra” Beef Samples Determined by FTIR-MIR Spectroscopy

Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review

Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties

Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified <i>Ternera de Navarra</i> vs. <i>Certified Angus Beef</i>

Indicators and Recommendations for Assessing Sustainable Healthy Diets

Collaborators (11)

Débora Villaño Valencia

Ainara Lopez-Maestresalas

Francisco C Ibañez

Maite M. Aldaya

J.A. Mendizabal

Sandra Horvitz

José Carlos Urroz

Iñigo Arozarena

Carmen Jarén

Miguel Beruete

Silvia Arazuri

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